Ingredients Jump to Instructions ↓

  1. 800g sebago potatoes, peeled

  2. 1 tablespoon vegetable oil

  3. 1 large brown onion, chopped

  4. 2 teaspoons ground cumin

  5. 1 teaspoon ground coriander

  6. 1/2 teaspoon ground turmeric

  7. 1/3 cup chopped fresh coriander olive oil cooking spray

  8. 2 x 200g packets mini plain naan bread

Instructions Jump to Ingredients ↑

  1. Method Place potatoes in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 15 minutes or until tender. Drain. Allow to cool slightly. Roughly chop. Heat oil in a large, non-stick frying pan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 to 7 minutes or until softened. Add cumin, ground coriander and turmeric. Cook for 1 minute or until aromatic. Add potatoes. Cook, stirring, for 10 minutes or until potatoes are browned. Remove from heat. Add chopped coriander. Stir to combine. Set aside to cool slightly. Preheat oven to 200°C. Lightly spray a large baking tray with oil. Using a sharp knife, make a pocket in each of the breads. Place 1/4 cup of potato mixture in each bread. Place breads on prepared tray. Lightly spray with oil. Bake for 5 to 7 minutes or until light golden. Serve.


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